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From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is truly a compilation of many recipes and goes nicely with rice, especially. If you have about 1/4 cup red wine open, toss it in with the soy sauce.
1/3 cup soy sauce
In heavy bottomed stock pot or Dutch oven combine soy sauce, catsup, water, onion, carrot, garlic, salt, and pepper. Add the ribs, making sure all ribs are tucked into the sauce. Cover, bring to a boil. Reduce to simmer and cook covered for 60 minutes. Remove lid, continue to simmer 60 minutes more, watching so that they are not burning onto the bottom of the pan. In meantime, cook and mash potatoes. Remove ribs to serving bowl that has been piled high with cooked rice or mashed potatoes. Snip on some fresh parsley. Ladle the liquids left in the pan over the top and serve. (If necessary, reduce the liquids in the pan to make a gravy-like sauce before putting over the ribs. ) Also, there may be a lot of fat in the juices, so use a fat skimmer or a fat separator before drizzling.
Recipe created 2002-03-04.